Description
This sourdough pasta recipe combines a simple blend of flour, eggs, salt, and sourdough starter to create a fresh, tangy, and tender homemade pasta. The dough is kneaded by hand, rested in the fridge to develop flavor, then rolled thin and cut into noodles before boiling. Perfect for adding a unique sourdough twist to your favorite pasta dishes.
Ingredients
Scale
Dry Ingredients
- 250g all-purpose flour or 00 flour
- Pinch of salt
Wet Ingredients
- 2 large eggs
- 110g sourdough starter or discard
Instructions
- Prepare the dough base: Add the flour and salt to a bowl or mound on your countertop and make a well in the center. Gently whisk the eggs in a separate small bowl.
- Mix wet and dry ingredients: Pour the whisked eggs and sourdough starter into the flour well. Use a fork to slowly incorporate the wet ingredients into the flour, stirring continuously until a dough starts to form.
- Knead the dough: Once the dough begins to come together, use your hands to knead it on the counter until it becomes smooth and elastic, about 5 to 10 minutes.
- Chill the dough: Wrap the kneaded dough tightly in plastic wrap and refrigerate for at least 1 hour and up to 3 to 4 days. The longer it rests, the more fermented and sour the dough becomes.
- Prepare for rolling: When ready to use, remove the dough from the fridge and divide it into 4 equal pieces. Dust both sides of each piece with flour to prevent sticking.
- Roll out the dough: Roll each piece out as thinly as possible into long sheets using a rolling pin or a pasta machine if you have one.
- Cut the pasta: Slice the rolled dough lengthwise into noodles of your preferred width using a pizza cutter, a sharp knife, or a pasta machine attachment.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 5 to 6 minutes until tender. Drain the pasta and use immediately with your favorite sauce or dish.
Notes
- Using 00 flour yields a silkier texture, but all-purpose flour works well too.
- Resting the dough longer in the fridge will enhance the sourdough flavor.
- If you don’t have a pasta machine, be patient and roll the dough as thin as possible by hand.
- Fresh pasta cooks quickly; avoid overcooking to maintain a tender bite.
- The recipe can be doubled or halved depending on your needs.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: sourdough pasta, homemade pasta, fresh pasta, sourdough starter recipe, Italian pasta dough
